I’m in New York, baby! I’m fully enjoying this dazzling, bubbly city and feel so inspired with every step I take! There are several raw food and organic restaurants around here; people walk around drinking fresh juices and smoothies and you can find traditional sweet and sour lemonade in all the deli’s and lemonade stands.
The original recipe for this lemonade includes a huge amount of sugar and, as you all know, I’m not a fan of refined sugar. ; ) That’s why I came up with my own recipe, you can find it here, that is sweetened with maple syrup! Maple has a lower glycemic index than refined sugar does so it makes this lemonade a little healthier and just as delicious, fresh and fruity!
Cook time -
Portion 2 liters
mixing bowl, whisk
– 375 ml freshly-squeezed lemon juice (approximately 6 lemons)
– 1.5 liters water
– 180 ml maple syrup (or to taste)
– 1 tablespoon grated ginger or half a teaspoon powdered ginger
– mint leaves (optional)
Whisk the lemon juice, water and maple syrup together in a jug. Add the ginger and stir again. If it isn’t sweet enough, add a little more agave syrup. Put your lemonade in the fridge and make sure it’s really cold before serving it garnished with mint leaves, ice cubes and a slice of lemon.